Campfire potato salad
Indulge in the smoky flavors of a campfire potato salad. This rustic dish blends earthy potatoes with zesty dressing for a culinary adventure.
Ingredients:
- 4 medium or large orange-fleshed sweet potatoes
Instructions:
- Start a large fire using wood in a pit or charcoal in a kettle grill. (If opting for a grill, take out the cooking grate, and set it aside before placing the sweet potatoes.) Optionally, wrap each sweet potato individually in aluminum foil.
- Once the flames diminish and the coals are covered in a thick layer of gray ash, approximately 15 minutes, spread half of the coals evenly. Gently place the sweet potatoes among the coals, and use a strong metal spatula to transfer the remaining embers over and around the sweet potatoes until completely covering them. Cook without disturbing for around 20 minutes.
- Scrape off the embers using the spatula. Check for doneness by inserting a cake tester or paring knife into a sweet potato. (Usually, the section of the sweet potato that was touching the coal bed will be more cooked and charred compared to the top.) Flip the sweet potatoes over with tongs and cover them once more with embers. Continue cooking until the sweet potatoes are soft all the way through and caramel oozes out from cracks in the skin, which may take anywhere from 20 to 40 minutes. Gently remove the sweet potatoes from the coals and place them on a plate that can withstand heat. Let them cool for 5 minutes; remove any ashes or burned skin using a clean dish towel or pastry brush. Transfer the cleaned sweet potatoes to plates for serving, or break them into small pieces with a touch of char on each.
Summary:
- Calories: 2176 kcal
- Fat: 148 g
- Protein: 44 g
- Carbs: 177 g
- Potassium: 4574 mg
- Magnesium: 296 mg